Low Carb Shrimp and Broccoli

Craving a dish that’s not only tasty but also wonderfully healthy?

Imagine the aroma of garlic sizzling in the pan, paired with bright, crisp broccoli and succulent shrimp dancing in a medley of flavors. This Low Carb Shrimp and Broccoli recipe is a delightful, quick one-pan wonder that will keep your taste buds happy and your waistline in check. It comes together in a flash, and you’ll be licking your plate clean by the time you’re done!

Why Make This Recipe

You know those days when you want something delicious but don’t want to spend hours in the kitchen? This dish fits the bill perfectly!

• Easy Cleanup: Who wants to wash a mountain of dishes? Not you! This recipe only uses one pan.
• Quick Cooking Time: Ready in about 15 minutes, it’s a lifesaver for weeknight dinners.
• Family-Friendly: Even the picky eaters in your house will love it — shrimp and broccoli never tasted so good!

What could be better than quick, easy, and yummy?

Ingredients

You don’t need fancy stuff — just these basics!

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• 1 tablespoon soy sauce (optional)
• 1 teaspoon red pepper flakes (optional)

Directions

1. Heat olive oil in a large pan over medium heat.
2. Add minced garlic and grated ginger; sauté until fragrant, about 1 minute.
3. Add the broccoli florets and stir-fry for about 3-4 minutes until they are bright green and slightly tender.
4. Add the shrimp to the pan; cook until they turn pink and opaque, about 3-5 minutes.
5. Season with salt, pepper, soy sauce, and red pepper flakes if using.
6. Serve warm as a light meal or over cauliflower rice for a low-carb option.

How to Make Low Carb Shrimp and Broccoli (Overview)

Let’s break this down! Start by heating that olive oil — no one wants cold shrimp, right? Toss in the garlic and ginger for a quick sauté; your kitchen will smell heavenly. Next, add the broccoli until it’s perfectly tender-crisp (aka not mushy). Finally, in go the shrimp, turning a beautiful shade of pink as they cook.

Pro Tip: Don’t skip toasting the garlic — it makes all the difference!

How to Serve Low Carb Shrimp and Broccoli

This tasty dish begs to be served beautifully! Try it over a bed of fluffy cauliflower rice for a delightful low-carb twist. The vibrant green of the broccoli pops against the pink shrimp, creating a visual feast. Enjoy it hot, and your nose will thank you for the heavenly garlicky aroma wafting up as you dig in.

How to Store Low Carb Shrimp and Broccoli

Got leftovers? Store them in an airtight container in the fridge, where they’ll keep for about 2-3 days. For longer storage, freeze it for up to 2 months. When ready to enjoy, just reheat in the microwave or on the stove until hot. Meal prep magic, anyone?

Tips to Make Low Carb Shrimp and Broccoli

• Cook the shrimp just until they are pink to avoid rubbery textures.
• Feel free to add some bell peppers or snap peas for extra crunch!
• Want a kick? Increase the red pepper flakes to suit your spice level.
• Double the garlic if you’re a fellow garlic lover — it makes everything better!

Variation

Want to change things up? Try making it vegan by swapping the shrimp for tofu or chickpeas. You can also toss in other veggies like yellow squash or zucchini for added color and nutrients.

FAQs

1. Can I use frozen shrimp?
Absolutely! Just make sure to thaw them first for even cooking.

2. Is there a keto-friendly option?
Yes! Serve it over cauliflower rice for a perfect low-carb meal.

3. Can I make this ahead?
Sure! Just store it in the fridge and reheat when you are looking for a quick meal.

Any questions? Toss them my way, and let’s get cooking!

📌 Pin this recipe for your next cozy dinner night!